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Saucy Thai Chicken over Jasmine Rice

Flavourfully Wholesome
  • Cook

  • Difficulty

  • Makes

  • Marinate time

  • Prep

  • serves


  • 1 Tbsp. (15 mL) reduced sodium soy sauce, divided
  • 4 tsp. (20 mL) lime juice, divided
  • 2 tsp. (10 mL) sesame oil
  • 1 lb. (500 g) boneless, skinless chicken breasts
  • 1 package Knorr® Demi-Glace Classic Roast Gravy Mix, combined with 300 mL water
  • 1 Tbsp. (15 mL) brown sugar
  • 1/2 cup (125 mL) light coconut milk
  • 4 cups (1 L) assorted fresh vegetables, such as carrots, bell pepper and/or onions
  • 1/4 cup (50 mL) fresh basil leaves
  • 1 cup (250 mL) hot, cooked jasmine rice



Amount per serving

Total Fat5g
Saturated Fat2g
Trans Fat0g
Total Carbs48g
Dietary Fiber2g
Vitamin C40%

  • 1 Combine 10 mL soy sauce, 15 mL lime juice and sesame oil in medium bowl. Add chicken and toss to coat.
  • 2 Meanwhile, combine Knorr® Demi-glace Classic Roast Gravy Mix combined with water, brown sugar, remaining 5 mL soy sauce, remaining 5 mL lime juice and coconut milk in medium bowl.
  • 3 Preheat large nonstick skillet over medium-high heat and cook chicken with marinade, stirring occasionally, until chicken is almost thoroughly cooked, about 3 minutes. Remove chicken from skillet and set aside.
  • 4 Stir vegetables into same skillet and cook over medium high heat, stirring frequently, until crisp tender, about 5 minutes. Stir in chicken and gravy mixture. Bring just to a boil over medium heat. Reduce heat to low and simmer until chicken is thoroughly cooked, about 1 minute. Stir in 45 mL basil leaves.
  • 5 Serve over hot rice and garnish with remaining basil.